June 2015

Know your meat: organic or grass-fed steak?

Regular readers of The Stone Grill's blog will already know that buying quality meat has a significant influence over how good your steak experience is going to be. We only use good quality beef delivered by our local butcher for our steak on a stone and you can tell quality as soon as you taste [...]

How to cook the perfect rump steak

In the last of our miniseries on cooking the perfect steak, we are going to talk about the most popular cut we know, the rump. Rump steak has to be the most popular steak out there, with millions of them being ordered around the world each day. Rump is moist, tender, flavoursome and contains very [...]

How to cook the perfect T-bone steak

A T-bone steak is one for the connoisseurs. It's strip loin on one side and tenderloin on the other, separated by a piece of vertebrae. It's a lovely piece of meat that has flavour in spades. The T-bone steak has medium fat content with plenty of marbling throughout. This fat, when rendered makes the steak [...]

How to cook the perfect rib-eye steak

Continuing our series on cooking the perfect steak, this week we are going to talk about the rib-eye. Known as "The butcher's favourite" the rib-eye is a quality cut of beef that lends itself exceptionally well to cooking hot and fast. We serve a lot of rib-eye here at The Stone Grill as it's an [...]

How to cook the perfect sirloin